Prediction of shelf-life and changes in the quality characteristics of semidried persimmons stored at different temperatures

Abstract

his study was performed to investigate changes in the quality characteristics and shelf-life of semidried persimmons stored at different temperatures using acceleration experiments. In order to estimate quality changes in the samples, we evaluated the physicochemical properties, microbiological changes, and sensory features of the samples periodically after storage at -20, -10, 0, and 10 °C. At all storage temperatures, CIE values decreased significantly. Based on the results of this study, regression equations are set up. had the highest correlation and were therefore used to determine quality factor. The activation energy, which was calculated using the Arrhenius equation, was found to be 12.98 kcal/mol, and the Q10-values were 3.81, 2.07, and 2.06 at -20 to -10 °C, -10 to 0 °C, and 0 to 10 °C, respectively. Therefore, the expected expiration dates of the semidried persimmons were estimated to be 203.83, 53.46, 22.00, and 8.71 days at -20, -10, 0, and 10 °C.

Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures

“…is is probably due to different process conditions such as drying method. Dried persimmons are usually dried by sun drying, and thus, major problems regarding color change, mold growth, and other damages occur during the drying process [5]. Dried persimmon-1 and dried persimmon-2 used in this study were manufactured by vacuum drying and hotcool air drying, respectively.…”

“…In other words, storage temperature of dried foods is important to prevent color changes during storage. Choi et al [5] observed that the L * , a * , and b * values were significantly decreased in semidried persimmons during storage for 20, 25, and 80 days at 10, 0, and − 10°C, respectively. Cárcel et al [14] also reported that the color change in dried persimmons was reduced at 2°C (ΔL * − 12.0%) than at 28°C (ΔL * − 46.4%) after storage for 409 days.…”

“…Persimmon (Diospyros kaki unb.) is one of the important fruits in East Asia including China, Japan, and Korea [5]. Traditionally, the drying of persimmons has been used as a traditional method to obtain a product with good sensory attributes as well as storage stability [6].…”

Changes in the Physico-Chemical Properties of Persimmon (<i>Diospyros kaki </i>Thunb.) During Drying and Quality Deterioration During Storage

“…The presence of an oxygen scavenger, moisture content of the dried persimmon, and packaging material that is used have also been shown to affect quality changes during the storage period (Hayashi, 1990). For instance, Choi et al (2017) mentioned that semi-dried persimmons that are stored under freezing conditions may expire within 6 months when packaged in normal paper boxes but the shelf life increases to 1 year when stored in modified atmosphere packaging. However, few studies have investigated the quality changes that occur in dried persimmon during storage and transportation, highlighting the need for further research in this field.…”

Changes of microbial load in packet orange juice after expiration date

“…It is difficult for manufacturers to a Received 18 July 2018/Accepted 24 August 2018 establish an accurate use by date due to practical limitations such as the marketplace complexities (15). Often, tests such as Accelerated Shelf-Life tests (ASLTs) are used to identify shelf life by selecting and analysing kinetic elements which are responsible for contamination as well as calculate what the shelf life might be in storage conditions (16). Spoilage refers to microbiological changes as well as the presence of clouds, discoloration, presence of particulates and gas buildup (13,17).…”